Fiddlehead Quiche

Holly Deshane


My husband and members of his family have been picking fiddleheads for years. This happens in May here in Maine. Fiddleheads are green, and get their name because they look like the end of a fiddle. They are harvested to use as a vegetable.
They grow by the water very close to the ground, and most people have their favorite places where they like to go and pick them.
I found this quiche recipe a few years ago, but they are exceptionally good eaten with pork and potatoes or with anything you want!
I am using my fiddleheads from last year, but it's almost picking time again.


★★★★★ 1 vote

40 Min
1 Hr


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  • 2 c
  • 1 tsp
    lemon juice
  • 1/2 tsp
  • 3 large
  • 1/2 c
    shredded cheddar cheese
  • 1/2 c
    shredded swiss cheese
  • 3/4 c
  • 3/4 c
    half and half cream
  • 1
    9" unbaked pie shell

How to Make Fiddlehead Quiche


  1. steam fiddleheads until tender about 10 minutes (I always have some in the freezer which I've blanched, so I don't steam them before using them for the quiche.)
  2. cut the fiddleheads up in pieces and then mix with lemon juice and salt
  3. beat the eggs slightly
  4. sprinkle cheddar cheese onto pie shell
  5. arange fiddleheads on the cheese
  6. mix eggs, milk and half & half and pour over the fiddleheads
  7. sprinkle the swiss cheese on top (I always use a little extra cheese)
  8. bake at 350 degrees for 35 minutes to 1 hour depending on your stove. If you look at my picture, I like to make sure it's brown on top and set in the middle

Printable Recipe Card

About Fiddlehead Quiche

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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